Maltese cuisine

Maltese cooking is Sicilian in technique and North African in ingredients, with rabbit at the centre of the table.

Rabbit became the national dish for historical reasons: the Knights forbade commoners to hunt, and when the ban lifted in the eighteenth century the fenkata became a celebration.

British rule left its mark in the details — tea with milk, meat pies, a taste for tinned goods — but not in the core of the cooking.